Rick Lewis is more than just a chef; he's a culinary storyteller whose journey is as flavorful as his dishes. His career began in a mom-and-pop restaurant, where he honed his skills and learned the essence of what it means to create comforting, heartfelt food. Fast forward to today, and Rick has made a name for himself in the St. Louis food scene, with his restaurant, Grace Meat + Three, earning accolades as a beacon of comfort cuisine. This episode is a recipe into his life, revealing how he transitioned from making salads to earning the title of best fried chicken in Missouri by the Food Network. In our conversation, Rick reflects on the importance of community in the restaurant business and how his culinary philosophy is deeply rooted in connection and quality. He discusses the challenges of running a restaurant, especially during the pandemic, where his innovative takeout window became a lifeline for many in the community. Through laughter and nostalgia, he shares stories of his upbringing, including cooking with his mother and the experiences that shaped his love for food. His commitment to sourcing local ingredients and creating a warm, inviting atmosphere shines through, making it clear that for Rick, cooking is about much more than just the food—it's about the relationships and experiences that come with it.Listeners will not only gain insight into the culinary arts but also appreciate the resilience and passion that drive Rick's success. He emphasizes the importance of hard work and the willingness to adapt in the face of challenges, offering advice that resonates beyond the kitchen. Whether you're a food lover, an aspiring chef, or simply someone who enjoys a good story, this episode is a delightful journey through the flavors of Rick's life and career. So grab a fork and get ready for a mouth-watering conversation that serves up inspiration alongside delicious anecdotes![00:00] Introduction to Our Culinary Guest[00:48] Host Introductions and Show Details[02:25] Early Culinary Beginnings[03:24] Learning from the Best[08:09] Transition to Quincy Street Bistro[15:07] The Birth of Southern[24:53] Grace Meat + Three and Future Plans[25:08] Sponsor Messages and Closing Remarks[26:49] Introduction and Contact Information[27:19] Interview with Rick Lewis Begins[28:25] Rick's Journey and Wisdom for Young Cooks[31:28] Challenges and Rewards in the Restaurant Business[33:31] Innovative Ideas During COVID-19[35:42] Expansion and Food Truck Ventures[38:39] Opening New Locations and Business Strategies[45:05] Signature Dishes and Cooking Techniques[49:51] Conclusion and Final ThoughtsTakeaways:
